Description
This Pumpkin Spice Latte Cake is a delightful fall-inspired dessert blending the warm flavors of pumpkin, espresso, and classic pumpkin pie spices. Moist and tender, it features a rich espresso cream cheese frosting and a flavorful latte soak that infuses every bite. Perfect for coffee lovers and pumpkin spice enthusiasts alike, this cake makes a festive centerpiece for any autumn gathering or cozy treat.
Ingredients
Scale
Cake
- 2 1/4 cups (281 g) all-purpose flour (spooned and leveled)
- 1 tbsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 cup (244 g) canned pumpkin puree, at room temperature
Latte Soak
- 1/4 cup (60 ml) espresso or strong coffee
- 1/3 cup (80 ml) whole milk
- 1/2 cup (150 g) sweetened condensed milk
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
Espresso Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 cups (260 g) powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tsp instant espresso powder
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper to ensure the cake releases easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside to keep dry ingredients evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter mixture. Beat on medium speed until the batter is smooth and pale, about one minute.
- Incorporate Wet Ingredients: Mix in the buttermilk and pumpkin puree on medium-low speed until the mixture is combined. It may look curdled but will even out after adding dry ingredients.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until incorporated to avoid overmixing.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 30 minutes. Then, carefully transfer it to a wire rack to cool completely before proceeding.
- Prepare Latte Soak: In a liquid measuring cup, combine the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir well and set aside.
- Whip Butter for Frosting: In a large bowl, beat the softened butter on high speed for 5 to 10 minutes until pale and fluffy.
- Add Cream Cheese: Add the cold cream cheese to the whipped butter and mix on medium speed until smooth and fully combined.
- Add Powdered Sugar: Sift the powdered sugar into the frosting mixture in batches. Mix on low speed to incorporate, then increase to high speed and beat for 1 minute until fluffy.
- Flavor the Frosting: Dissolve the instant espresso powder in the vanilla extract and mix this into the frosting along with the pumpkin pie spice until smooth and evenly blended.
- Prep Cake Surface: Using a knife, carefully cut a thin layer off the top of the cooled cake to ensure better soak absorption.
- Poke Holes: Use a wooden stick or spoon handle to poke holes evenly across the surface of the cake to help the soak penetrate deeply.
- Apply Latte Soak: Slowly pour the prepared latte soak over the cake, allowing it to absorb gradually for maximum flavor.
- Frost the Cake: Generously spread the espresso cream cheese frosting over the soaked cake using an offset spatula for an even and smooth layer.
- Garnish: Sprinkle additional pumpkin pie spice over the frosted cake for a beautiful finishing touch and extra aroma.
- Serve: Slice the cake into 16 equal pieces and serve. Enjoy this seasonal treat with friends and family!
Notes
- Using room temperature ingredients helps create a smooth, even batter.
- For stronger coffee flavor, use freshly brewed espresso or espresso powder in soak preparation.
- Be careful not to overmix the batter once you add dry ingredients to keep the cake tender.
- Cold cream cheese is easier to whip into frosting without becoming runny.
- The latte soak adds moisture and intensifies the coffee flavor in the cake.
- Storing the cake wrapped in plastic wrap in the refrigerator keeps it fresh for up to 3 days.
